Home & Barbecued Brisket with Onions
Barbecued Brisket with Onions

Barbecued Brisket with Onions

Barbecued Brisket with Onions

Wash and trim brisket.  Line a 13 x 9 inch baking pan with heavy foil or several layers or light weight foil.  Place brisket inside: top with onion slices.  Pour one bottle of Claude's Brisket sauce over and wrap tightly in the foil.  Refrigerate overnight or 6 to 8 hours.. 


Pour sauce off, also remove onion slices.  Again wrap securely in the foil and bake slowly at 325 degrees for 5 to 6 hours.  Remove and let cool completely.  Slice to desired thickness.  Return to foil-lined clean pan (no broth from cooking) and top with barbecue sauce.  Return to oven at 325 degrees for 2 hours.  Serve now or freeze for later.


Barbecue Sauce:

1 1/2 Cups prepared barbecue sauce (Claude's)

1/4 Cup steak sauce

2 Tablespoons Worcestershire Sauce

2 Tablespoons Teriyaki sauce

Dash onion salt





Mix all together and pour over brisket.  Makes about 2 cups.  Return to oven for 2 hours. 





Appetizers & Beverages Soups & Salads Main Dishes Side Dishes & Vegetables Breads Desserts


©Copyright 2005    Food-Recipes-Free-Online.com

►For permission to reproduce our recipes on your website, click here






Side Dishes & Vegetables

Main Dishes

Soups & Salads

Appetizers & Beverages







Herbed Standing Rib Roast

Oven Barbecued Brisket

Veal in Wine Sauce

Heloise Peking Roast

Mushroom Pot Roast

Leg of Lamb

Pork Sausage Scrapple

Barbecue Rib Sauces

Barbecued Brisket with Onions

Swiss Steak

Sweet & Sour Pork

Sauce for Oriental Grilled Pork 

Pepper Steak

Joe’s Barbecue Sauce

Baked Pork Chops

Spinach & Bacon Pork Tenderloin

Roast Pork Spiced Cherry Sauce

Barbecued Spareribs

Roast Lamb

Barbecue Sauce

Tequila Fajitas

Roast Leg of Lamb (Boneless)

Diane Sawyer's Meatloaf

Flambé Pepper Steak

Favorite Fajitas






Feature Recipe


Veal in Wine Sauce

Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.